How To Prepare Red Cabbage Raw

There’s a reason why perfectly shredded red cabbage elevates a dish—from a vibrant slaw to a braised side. It’s not just about cutting it up; it’s about technique. Follow this procedure for ribbons that are uniform, crisp, and ready for anything.

How To Prepare Red Cabbage Raw

Course: Salad

Cuisine: French

Keyword: red cabbage

Difficulty: easy

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings:

Calories: 14kcal

Cost: $3

The perfect red cabbage shred…

Equipment

1 Cutting board
1 Chef knife
1 Mandoline
1 Large bowl

Ingredients

1 each Red cabbage head

Instructions

The Stripping

Rinse the red cabbage under water. Use your chef’s knife to cut the cabbage in half through the core. Then, cut each half into quarters.

The Separation

Peel away any wilted or damaged outer leaves.
Now, look at the thick, triangular core at the base of each quarter. Make a diagonal cut to remove the core.

The Shred

Thinly slice each quarter of the cabbage using your mandoline. Use the guard to protect your fingers as you near the end.
Finish slicing what's left with your chef knife.

The Crisp (optional)

Place your freshly shredded cabbage into a large bowl of ice-cold water. Swish it around with your hands. This causes the shreds to curl slightly and become incredibly crisp. Let it sit for about 5-10 minutes.
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